Best for: croquetas, dessert
L.A.’s Spanish fine-dining gem is far from traditional. The decor is sleek and modern, and the classics are deconstructed so stylishly that it could only be José Andrés behind them: The tortilla Española is served not as a frittata-like disc but as a jar of potato foam and soft egg, while marinated green olives arrive both whole and in spheres of liquid. Expect the same molecular gastronomy tricks that helped the Asturias-born chef rocket to fame, but that’s not to say that the Bazaar doesn’t nail the simple stuff. The croquetas (here filled with ham and béchamel) practically melt in your mouth; the paella-like rossejat, dyed jet black with squid ink, is rich and seafood-laced to the ideal extent; and the flan is worth a skirmish with your tablemate for the last bite.